Magnolia's recipe calls for making it in a tube pan/angel food pan. Okay. Let's get something straight because some people have asked me this...in my book, a tube pan is not a bundt. Sure, it has a hole in the center, but I believe true bundts are "bottoms up." They are always inverted so the stuff on the bottom of the pan ends up on top. And tube pans? Not very sexy. You can usually bake tube pan recipes in a Bundt pan (and why wouldn't you...they are so much prettier! :), unless the tube pan recipe calls for a "baked-on topping" like a streusel.

I made an error on the glaze. It's a mixture of heavy cream, powdered sugar and vanilla (I used vanilla paste). However, I just mixed it all together (cold), but the instructions say to place over a double boiler and blend together. The consistency would be a lot different than my results. Next time, I'll actually read the full recipe! :)

Don't forget to enter my Amazon giveaway for my 39 11/12th birthday. I'm less than one month away from my 40th birthday so please help me celebrate! :) The giveaway ends Sunday, November 14th (yes, that is ONE day before National Bundt Day!)

You will need to email me: (1) Link to your blog post (I will use one photo from your post for the round-up) or (2) One JPG photo if you don't have a blog, (3) Your name and title of your Bundt (4) Mailing address for the button. I'm going to do a round up after National Bundt Day (Nov 15th) so this stuff is due by Monday, November 22nd.Please don't rummage through your archives for an old Bundt, you need to bake something fresh for National Bundt Day to qualify for the button (doesn't have to be a new recipe, just something made this month please :) Your family, friends and co-workers will thank you! :)

See you back here tomorrow for yet another Bundt! - mary the food librarian